Print Friendly Recipe
- William Bohannon
- 6 pieces chicken cut for frying
- 1 cup (225 ml) regular white rice
- 1/4 cup (60 ml) chopped onion
- 1 small can/jar mushrooms drained
- 3 tbsp (45 ml) butter/margarine
- seasoned salt
- 1 chicken boullion cube
- mixed Italian seasoning
- 1-1/4 cups (300 ml) water
- Prepare a "Duxelle" by sauteing in butter the onions, mushrooms, and spices till onions are very soft.
- Pour the dry rice into a microwave safe casserole dish.
- Empty all of the "Duxelle" into the rice and stir a little.
- Add the boullion cube.
- Arrange chicken on top closely together and somewhat nested in the rice.
- Add the water.
- Sprinkle a little more seasoning on top.
- Place lid on casserole dish.
- Microwave 20 min on Medium (50%).
- Because some microwaves differ in power more time might be needed to make the rice done. Add 5 min intervals at medhigh 75% until rice and chicken are done.
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